mcmicha Posted June 25, 2015 Share Posted June 25, 2015 I made clarified butter myself for the first time yesterday. After setting in the fridge overnight I see that there is a lighter layer on the bottom of the dish it is stored in. Does anyone know if this means that I didn't manage to get all the milk protein out when skimming and straining? Or is there some other reason this forms? Link to comment Share on other sites More sharing options...
MeGA"gardener" Posted June 25, 2015 Share Posted June 25, 2015 That's okay it happens to me all the time and because it's settled and cold now you'll just use the top discard the bottom Or Tip it bottom up while cold into a dish and scrape off the milk solid Link to comment Share on other sites More sharing options...
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